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Before the ordering day, position IC(ingredient control staff) needs to record inventory, and determines the ordering quantities based on par level.
Inventory Check: Monday&Thursday afternoon
Ordering: Tuesday&Friday before 2pm

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Delivery dates are every Wednesday and Monday. The main vendor is Sysco. For dairy products is Agropur.
IC staff will check the purchase order→check off items received→record anything that is missing or broken→sign on the purchase order→report to the supervisor→store items as soon as possible

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Freezer: desserts, soup, pureed/minced products, meats
Fridge: dairy products, jello, juices, bread
Dry storage: powder(seasoning), cans

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There is a fixed quantity for preparing the sandwich. Extra demand will be on a tally sheet.
Use meat slicer for ham, turkey, and beef stuffing.
Use buffalo chopper for egg salad, salmon and tuna stuffing.

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Cook prep: Based on tally sheet to cut and season the meat

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Cook based on tally sheet
-Combi oven: roast
-Steamer: vegetables, mashed potatoes
-Steam jacketed kettle: heat up & boil

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Beltline staff
-Review 2-week rotated menu & receive tally sheet from supervisor office
-Report items that are not available to the diet office
-Stock supplements/condiments/drink/dessert from holding fridge for next meal
-Check and record temperature
-Fill the cups with coffee or tea in advance
-Grab a truck and assemble the trays based on meal tickets
-Ask spider to refill the shelves and the convertible food Bars
Transport staff
-Send trucks to the patient room

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Transport staff collect the trucks
→Beltline staff catagorize the dishwares to cutlery, plate and lid on different carts
→Soak the plate in the water
→Dishroom staff collect the carts and insert the dishwares to the dish machine
→Beltline staff collect the clean dishwares to different carts

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Information board
PPE cart
Hand/Eye wash station
Nourishment area

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Most challenging aspect of dealing with covid

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Most challenging aspect of dealing with covid

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The retail sales are really low when compare to previous sales
-Before covid, the entrance near the bus stop is opened, so the bus driver can take a break and buy coffee from the retail sector (cafeteria). Now the entrance is closed.
-Before covid, all the areas in the cafeteria is opened such as salad bar, hot production areas, dessert bar. Now only one of the hot production areas is opened for selling burgers.
-Half of the seats are out of service in order to control the capacity.
-Restriction on visitors, only staff will come to seat and eat, but usually they eat their own packed food.

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What would you tell your 1st semester self

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What would you tell your 1st semester self

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-Be prepared with all documents and visa permit
-Get some working experience in hospital or LTC, or at least food service/retail. This helps to get some ideas on how food safety/sanitation/flow of food are applied in workplace.
-Learn about different common diet orders in healthcare setting such as diet for renal, renal on dialysis, healthy heart, and diabetes. This helps to quickly assimilate into diet office and better supervise the beltline services.
-Practice your leadership/communication skill during group assignment or actual work.